WW Coconut-Curry Soup (6pts)

Ingredients

• 1 pound frozen salad-size shrimp
• 12 ounces fat-free evaporated milk
• 1 cup light coconut milk
• 1 cup water
• 1-2 tablespoons red, yellow, or masaman curry paste
• 2-3 drops imitation coconut extract (optional)
• 9 ounces frozen French-style green beans
• 3 ounces packaged rice noodles (i.e. rice sticks)
• 6 tablespoons mint leaves
• 6 tablespoons unsalted dry roasted peanuts

Directions

Place the shimp in a colander in the sink; rinse with cold running water, tossing occasionally, until thawed, about 3 minutes. Drain well and pat dry with paper towels; set aside. Meanwhile, combine the evaporated milk, coconut milk, water, and curry paste in a soup pot; bring to just below boiling. Add the green beans and rice noodles; bring to a simmer. Reduce the heat and cook, stirring occasionally, until the noodles and beans are just tender, 8-10 minutes, depending on the thickness of the noodles. Stir in the shrimp and continue cooking until heated through, 3 minutes more. Ladle into bowls and top each portion with a tablespoon of chopped mint and peanuts.

Serving Size: 1 cup (generous)

Points per Serving: 6

Notes: You can save 1 Point per Serving by omitting the peanuts. Also, if you substitute chicken for the shrimp, the Points may be higher — depends on how much chicken you add.

Source: WW Magazine (not sure what month/yr)